CN113349322A - Preparation method of Xinhui dried orange peel enzyme concentrated beverage capable of improving sleep, maintaining beauty and keeping young - Google Patents
Preparation method of Xinhui dried orange peel enzyme concentrated beverage capable of improving sleep, maintaining beauty and keeping young Download PDFInfo
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- CN113349322A CN113349322A CN202110689684.0A CN202110689684A CN113349322A CN 113349322 A CN113349322 A CN 113349322A CN 202110689684 A CN202110689684 A CN 202110689684A CN 113349322 A CN113349322 A CN 113349322A
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- juice
- powder
- orange peel
- dried orange
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
The invention discloses a preparation method of a Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young, which is prepared by carrying out processes of micro-powder, wall breaking, extraction and the like on different raw materials and carrying out fermentation activity conversion through biotechnology to obtain the Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young, and the result shows that the Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young is rich in active ingredients such as gamma-aminobutyric acid, crude polysaccharide, total flavone, polyphenol, lactic acid and the like through detection of third party detection mechanisms with national quality such as Guangdong microbial analysis and detection center, Guangzhou quality supervision and detection institute, Guangdong Jiangmen City quality measurement and supervision and detection institute and the like.
Description
Technical Field
The invention relates to the technical field of beverage preparation, and particularly relates to a preparation method of Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young.
Background
The new era has fast pace of life and work, high living cost and stronger social competitiveness, and particularly young creators often have emotions such as anxiety, impatience, uneasiness and the like without conscious. The existence of stress is a main cause of insomnia, mental changes can seriously cause dysfunction of a nervous system, and the dysfunction can cause low immunity, so that patients with different degrees, different ages and different sexes have difficulty falling asleep, uneasy mind, insomnia, dreaminess, palpitation, amnesia, tiredness and inappetence can suffer from the symptoms of insomnia, dreaminess, palpitation and poor memory. According to the statistics of the Chinese sleep research society, 3 hundred million people in China have sleep disorder. At present, a ferment beverage which is prepared by using Xinhui dried orange peel and can effectively improve immunity, improve insomnia and maintain beauty is lacked in China.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of a Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young comprises the following steps:
s1, weighing raw materials: weighing whole flesh of Xinhui mandarin orange, brown sugar, Xinhui dried orange peel, composite probiotics, isomaltooligosaccharide, ginseng, medlar, tuckahoe, ginger, hawthorn and lily;
s2, carrying out coarse crushing, seed removal and micro powder on the Xinhui citrus whole meat in sequence to obtain fruit pulp;
s3, breaking cell walls: processing pericarpium Citri Tangerinae, Ginseng radix, Poria, rhizoma Zingiberis recens, and Bulbus Lilii into powder with fineness of 60-80 mesh, and breaking cell wall by feeding into a traditional Chinese medicine cell wall breaking machine until the powder fineness reaches 500-;
s4, ultra-low temperature extraction: adding fructus Lycii and fructus crataegi into multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under steam pressure of 0.3-0.5MPa, temperature of 35-45 deg.C, and time of 35-45min, and taking out of the pot;
s5, biological fermentation activity conversion: conveying the materials obtained by the processing in the steps S2, S3 and S4 to a fermentation container by a food-grade lifter, adding composite probiotics and brown sugar into the fermentation container, fully stirring uniformly, and fermenting at normal temperature for more than 720 days;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: putting the fermented raw juice obtained in the step S6 into an emulsifying tank through a centrifugal pump to fix the volume, then adding the isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system for preheating to 60-65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 15-30MPa, and high-pressure homogenization is carried out under 31-40 MPa;
s9, sterilizing and filling: sterilizing at 40-60 deg.C for 20-35min at 55-60 deg.C; then high-temperature sterilization is carried out at the temperature of 105-135 ℃, the sterilization time is 15-30s, the central temperature of liquid material filling bottles is 80-90 ℃, and finally bottle inversion sterilization, spray cooling, labeling and code spraying are carried out.
Further, the raw materials of step S1 further include one or more of spina date seed, tuber fleeceflower stem, rhizoma polygonati, lotus seed, codonopsis pilosula, ganoderma lucidum, arillus longan, lily, red date, angelica, yam, donkey-hide gelatin, honey, liquorice, sophora flower, chrysanthemum, mulberry, eucommia male flower, chicory, mint, red rose with double petals, cassia seed, light wheat, glutinous rice root, glucose, fructose syrup, fructo-oligosaccharide, sucralose, erythritol, resistant dextrin, kiwi fruit juice, grape juice, banana juice, red date juice, lemon juice, mulberry juice, apple juice, and food essence.
Further, if the raw materials contain one or more of chicory, spina date seed, tuber fleeceflower stem, lotus seed, codonopsis pilosula, lucid ganoderma, lily, Chinese angelica, Chinese yam, liquorice, sophora flower, chrysanthemum, eucommia male flower, mint, rose, cassia seed, blighted wheat and glutinous rice root, the raw materials are processed into powder with the fineness of 60-80 meshes in step S3, and then the powder is put into a traditional Chinese medicine cell wall breaking machine together for cell wall breaking until the powder fineness reaches 800 meshes, and the powder is stopped for standby application.
Further, if the raw materials include one or more of polygonatum, red dates, longan aril, donkey-hide gelatin and mulberries, the raw materials, together with the medlar and the hawthorn, are put into a multifunctional extraction tank for extraction in step S4.
Further, if the raw material contains glucose, it is added to the fermentation vessel in step S5.
Further, if the raw materials contain one or more of honey, high fructose corn syrup, fructo-oligosaccharide, sucralose, erythritol, resistant dextrin, kiwi fruit juice, grape juice, banana juice, red date juice, lemon juice, mulberry juice, apple juice, and food flavor, the raw materials are added into the emulsification tank together with isomalto-oligosaccharide in step S7.
Further, the composite probiotics are composite probiotics of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum.
Further, in step S5, the fermentation container is a crock, a food grade plastic bucket or a food grade 304 stainless steel fermentation tank.
The invention has the beneficial effects that:
the invention discloses a Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young, which is obtained by carrying out processes of micro-powder, wall breaking, extraction and the like on different raw materials and carrying out fermentation activity conversion through biotechnology, and the concentrated beverage is detected by third-party detection mechanisms with national qualifications, such as Guangdong microbial analysis and detection center, Guangzhou quality supervision and detection institute, Jiangmen institute and quality measurement and supervision and detection institute and the like, and the result shows that the Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young is rich in active ingredients such as gamma-aminobutyric acid, crude polysaccharide, total flavone, polyphenol, lactic acid and the like, wherein the content of the gamma-aminobutyric acid is 2500 times of the industrial standard of plant enzyme (edible plant enzyme), the content of the crude polysaccharide is 20 times of the industrial standard, the content of the lactic acid is 21.8 times of the industrial standard, the content of the total flavone is 26.8 times of the apple and the content of the tangerine is 21.6 times of the industrial standard of the apple, 12.6 times of balsam pear, 9.2 times of banana, 7.5 times of onion, 7.1 times of grape (Kyoho), 5.7 times of strawberry and 3.8 times of hawthorn. The method of the invention reaches the domestic leading level through the evaluation of the food and medicine industry evaluation center in south of Guangdong province.
The obtained Y-aminobutyric acid belongs to an active component fermented and converted by biotechnology, natural gamma-aminobutyric acid is a main component for improving sleep, the raw material of the invention is rich in natural high-quality gamma-aminobutyric acid, and the chemically synthesized gamma-aminobutyric acid is not required to be added during emulsifying and blending a product, so that the product has inherent quality from true to pure, and the improvement of product strength and market competitiveness is facilitated.
The Xinhui dried orange peel ferment concentrated beverage prepared by the method can effectively improve immunity, enhance disease resistance, calm nerves, resist anxiety, improve sleep, regulate endocrine disturbance, maintain beauty and keep young, regulate qi and strengthen spleen, eliminate dampness and phlegm, and digest and eliminate stagnation.
In addition, the medlar and the hawthorn containing certain sugar and viscosity are extracted at ultralow temperature, so that the unique flavone and crude polysaccharide of the medlar and the hawthorn are retained to the maximum extent, the content of the flavone and crude polysaccharide is 3.8 times and 200 times of that of the common fresh hawthorn respectively, and the Chinese medicinal composition can effectively improve the deficiency of heart and blood, the obstruction of heart and cerebral vessels, nourish heart and tranquilize mind, promote sleep, clear liver and purge fire, benefit liver and improve vision, reduce hypertension and hyperglycemia, sober up and detoxify, dreaminess and night sweat, benefit intelligence and forgetfulness, nourish yin and enrich blood, tonify liver and tonify kidney, and fully solve the insomnia of insomnia patients with different ages and sexes.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.
Example 1
The embodiment provides a preparation method of a Xinhui dried orange peel ferment concentrated beverage for improving sleep, maintaining beauty and keeping young, which comprises the following steps:
s1, weighing 69% of Xinhui citrus whole meat, 10% of brown sugar, 5% of Xinhui dried orange peel, 2% of composite probiotics, 10% of isomaltooligosaccharide, 0.5% of ginseng (artificially planted), 0.5% of medlar, 0.5% of poria cocos, 0.5% of ginger, 1% of hawthorn and 1% of lily according to the weight percentage;
s2, carrying out coarse crushing, seed removal and micro-powder on the Xinhui citrus whole meat in sequence to obtain fruit pulp with the particle size of 6-8 mm.
S3, breaking cell walls: processing pericarpium Citri Tangerinae, Ginseng radix, Poria, rhizoma Zingiberis recens, and Bulbus Lilii into powder with fineness of 60-80 mesh, and breaking cell wall in traditional Chinese medicine cell wall breaking machine until powder fineness reaches 500-;
s4, ultra-low temperature extraction: putting fructus Lycii and fructus crataegi containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under steam pressure of 0.5MPa, temperature of 45 deg.C, and time of 35min, and taking out of the pot;
s5, biological fermentation activity conversion: conveying the materials obtained by the treatment in the steps S2, S3 and S4 to a fermentation container by a food-grade lifter, adding brown sugar and composite probiotics into the materials, fully and uniformly stirring the materials, and fermenting the materials at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system to be preheated to 60 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 15MPa, and high-pressure homogenization is carried out under 31 MPa;
s9, sterilizing and filling: sterilizing at 40 deg.C for 35min at the center temperature of 55 deg.C; then sterilizing at 105 deg.C for 30s, filling liquid material into bottle center at 80 deg.C, and finally performing bottle inversion sterilization, spray cooling, labeling, and code spraying.
Example 2
The embodiment provides a preparation method of a Xinhui dried orange peel ferment concentrated beverage for improving sleep, maintaining beauty and keeping young, which comprises the following steps:
s1, weighing 80% of citrus reticulata whole meat, 10% of brown sugar, 3% of citrus reticulata blanco dried, 2% of composite probiotics, 3% of isomaltooligosaccharide, 0.5% of ginseng (artificially planted), 0.3% of medlar, 0.1% of poria cocos, 0.1% of ginger, 0.1% of hawthorn, 0.1% of spina date seed, 0.1% of tuber fleeceflower stem (tuber fleeceflower stem or vine with leaves), 0.1% of rhizoma polygonati, 0.1% of lotus seed, 0.1% of codonopsis pilosula, 0.1% of lucid ganoderma, 0.2% of longan pulp (longan pulp) and 0.1% of lily according to weight percentage;
s2, carrying out coarse crushing, seed removal and micro-powder treatment on the Xinhui citrus whole meat in sequence to obtain fruit pulp with the particle size of 6-8 mm.
S3, breaking cell walls: processing pericarpium Citri Tangerinae, Ginseng radix, Poria, rhizoma Zingiberis recens, semen Ziziphi Spinosae, caulis Polygoni Multiflori, semen Nelumbinis, radix Codonopsis, Ganoderma and Bulbus Lilii into powder with fineness of 60-80 mesh, and breaking cell wall in traditional Chinese medicine cell wall breaking machine until powder fineness reaches 500-800 mesh;
s4, ultra-low temperature extraction: putting fructus Lycii, fructus crataegi, rhizoma Polygonati, and arillus longan containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under steam pressure of 0.3MPa, temperature of 35 deg.C, and time of 45min, and taking out of the pot;
s5, biological fermentation activity conversion: conveying the materials obtained by the treatment in the steps S2, S3 and S4 to a fermentation container by a food-grade lifter, adding brown sugar and composite probiotics into the materials, fully and uniformly stirring the materials, and fermenting the materials at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system to be preheated to 65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 30MPa, and high-pressure homogenization is carried out under 40 MPa;
s9, sterilizing and filling: sterilizing at 60 deg.C for 20min at 60 deg.C, and filling liquid material into bottle at 60 deg.C; and then sterilizing at 135 deg.C for 15s, filling liquid material into bottle center at 90 deg.C, and finally performing bottle inversion sterilization, spray cooling, labeling, and code spraying.
Example 3
A preparation method of Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young comprises the following steps:
1, mixing 75% of citrus reticulata whole meat, 7% of brown sugar, 1% of citrus reticulata blanco, 2% of composite probiotics, 3% of isomaltooligosaccharide, 1% of ginseng (artificially planted), 1% of medlar, 0.2% of poria cocos, 0.2% of ginger, 0.2% of hawthorn, 0.2% of spina date seed, 0.2% of tuber fleeceflower stem (tuber fleeceflower stem or vine with leaves), 0.2% of rhizoma polygonati, 0.2% of lotus seed, 0.2% of codonopsis pilosula, 0.2% of lucid ganoderma, 0.2% of longan pulp (longan), 0.2% of lily, 0.2% of red date, 0.2% of angelica sinensis, 0.2% of Chinese yam, 0.2% of donkey-hide gelatin, 0.2% of honey, 0.2% of liquorice, 0.2% of sophora japonica, 0.2% of chrysanthemum, 0.2% of mulberry, 0.2% of eucommia ulmoides, 0.2% of chicory, 0.2% of mint, 0.2% of rose, 0.2% of cassia seed leafflower, 0.2% of wheat, 0.2% of glutinous rice root, 2% of glucose, 2%, 0.1% of fructose oligosaccharide, 0.1% of fruit syrup, 1.1.1% of sucrose, 1.1.1.1.1% of sucralose, 0.1% of resistant dextrin, 0.3% of kiwi fruit juice, 0.3% of grape juice, 0.3% of banana juice, 0.3% of red date juice, 0.3% of lemon juice, 0.2% of mulberry juice, 0.2% of apple juice and 0.2% of food essence;
s2, coarse crushing, seed removing and micro-powder processing the whole flesh of the Xinhui mandarin orange to obtain fruit pulp with the particle size of 6-8 mm.
S3, breaking cell walls: processing pericarpium Citri Tangerinae, Ginseng radix, Poria, rhizoma Zingiberis recens, herba Cichorii, semen Ziziphi Spinosae, caulis Polygoni Multiflori, semen Nelumbinis, radix Codonopsis, Ganoderma, Bulbus Lilii, radix Angelicae sinensis, rhizoma Dioscoreae, Glycyrrhrizae radix, flos Sophorae Immaturus, flos Chrysanthemi, Eucommiae cortex male flower, herba Menthae, flos Rosae Rugosae, semen Cassiae, fructus Tritici Levis and radix oryzae Glutinosae into powder with fineness of 60-80 mesh, and breaking cell wall in traditional Chinese medicine cell wall breaking machine until the powder fineness reaches 500 meshes and 800 meshes, and stopping use;
s4, ultra-low temperature extraction: putting fructus Lycii, fructus crataegi, rhizoma Polygonati, fructus Jujubae, arillus longan, colla Corii Asini, and Mori fructus containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under the conditions of steam pressure of 0.4MPa, temperature of 40 deg.C, and time of 40min, and taking out of the pot for use;
s5, biological fermentation activity conversion: conveying the materials obtained by the treatment in the steps S2, S3 and S4 to a fermentation container by a food-grade lifter, adding brown sugar, glucose and composite probiotics, fully and uniformly stirring, and fermenting at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank for constant volume, then adding isomaltose hypgather, honey, high fructose corn syrup, fructo-oligosaccharide, sucralose, erythritol, resistant dextrin, kiwi fruit juice, grape juice, banana juice, red date juice, lemon juice, mulberry juice, apple juice and food essence, and stirring for 20min at normal temperature to uniformly ferment the mixture; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system to be preheated to 65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 30MPa, and high-pressure homogenization is carried out under 40 MPa;
s9, sterilizing and filling: sterilizing at 50 deg.C for 30min at 55 deg.C; then sterilizing at 120 deg.C for 20s, filling liquid material into bottle center at 85 deg.C, and finally performing bottle inversion sterilization, spray cooling, labeling, and spraying code.
Various corresponding changes and modifications can be made by those skilled in the art based on the above technical solutions and concepts, and all such changes and modifications should be included in the protection scope of the present invention.
Claims (8)
1. The preparation method of the Xinhui dried orange peel enzyme concentrated beverage for improving sleep, maintaining beauty and keeping young is characterized by comprising the following steps of:
s1, weighing raw materials: weighing whole flesh of Xinhui mandarin orange, brown sugar, Xinhui dried orange peel, composite probiotics, isomaltooligosaccharide, ginseng, medlar, tuckahoe, ginger, hawthorn and lily;
s2, carrying out coarse crushing, seed removal and micro powder on the Xinhui citrus whole meat in sequence to obtain fruit pulp;
s3, breaking cell walls: processing pericarpium Citri Tangerinae, Ginseng radix, Poria, rhizoma Zingiberis recens, and Bulbus Lilii into powder with fineness of 60-80 mesh, and breaking cell wall by feeding into a traditional Chinese medicine cell wall breaking machine until the powder fineness reaches 500-;
s4, ultra-low temperature extraction: adding fructus Lycii and fructus crataegi into multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under steam pressure of 0.3-0.5MPa, temperature of 35-45 deg.C, and time of 35-45min, and taking out of the pot;
s5, biological fermentation activity conversion: conveying the materials obtained by the processing in the steps S2, S3 and S4 to a fermentation container by a food-grade lifter, adding composite probiotics and brown sugar into the fermentation container, fully stirring uniformly, and fermenting at normal temperature for more than 720 days;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: putting the fermented raw juice obtained in the step S6 into an emulsifying tank through a centrifugal pump to fix the volume, then adding the isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system for preheating to 60-65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 15-30MPa, and high-pressure homogenization is carried out under 31-40 MPa;
s9, sterilizing and filling: sterilizing at 40-60 deg.C for 20-35min at 55-60 deg.C; then high-temperature sterilization is carried out at the temperature of 105-135 ℃, the sterilization time is 15-30s, the central temperature of liquid material filling bottles is 80-90 ℃, and finally bottle inversion sterilization, spray cooling, labeling and code spraying are carried out.
2. The method according to claim 1, wherein the raw material of step S1 further comprises one or more of wild jujube seed, tuber fleeceflower stem, solomonseal rhizome, lotus seed, codonopsis pilosula, ganoderma lucidum, longan pulp, lily, red date, angelica, yam, donkey-hide gelatin, honey, licorice, sophora flower, chrysanthemum, mulberry, eucommia male flower, chicory, mint, rose of double-petal red, cassia seed, light wheat, glutinous rice root, glucose, fructose syrup, fructo-oligosaccharide, sucralose, erythritol, resistant dextrin, kiwi fruit juice, grape juice, banana juice, red date juice, lemon juice, mulberry juice, apple juice, and food essence.
3. The method as claimed in claim 2, wherein if the raw materials include one or more of chicory, spina date seed, tuber fleeceflower stem, lotus seed, codonopsis pilosula, ganoderma lucidum, lily, angelica, yam, licorice, sophora flower, chrysanthemum, eucommia male flower, mint, rose mallow, cassia seed, light wheat and glutinous rice root, the raw materials are processed into powder with the fineness of 60-80 meshes in step S3, and then the powder is put into a traditional Chinese medicine cell wall breaking machine together for cell wall breaking until the fineness of the powder reaches 800 meshes, and the powder is stopped for standby application.
4. The method according to claim 2, wherein if the raw material comprises one or more of polygonatum sibiricum, red date, longan pulp, donkey-hide gelatin and mulberry, the raw material is put into a multifunctional extraction tank together with the medlar and the hawthorn to be extracted in step S4.
5. The method of claim 2, wherein if the raw material contains glucose, the raw material is added to the fermentation vessel in step S5.
6. The method according to claim 2, wherein if the raw material contains one or more of honey, high fructose syrup, fructo-oligosaccharide, sucralose, erythritol, resistant dextrin, kiwi fruit juice, grape juice, banana juice, red date juice, lemon juice, mulberry juice, apple juice, and food flavor, the raw material is added to the emulsification tank together with isomalto-oligosaccharide in step S7.
7. The method according to claim 1, characterized in that the complex probiotic is a complex probiotic of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum.
8. The method of claim 1, wherein in step S5, the fermentation vessel is a crock, a food grade plastic bucket or a food grade 304 stainless steel fermentation tank.
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Application publication date: 20210907 |